Pick your favorite recipe and cook it indirect with a small piece of smoke wood. A little smoke goes a long way with Mac n cheese. I used howtobbqright recipe on YouTube as a base. I have since changed it quite a bit. I use Gouda, sharp cheddar, Monterey Jack, and colby jack. The most important thing to remember is don’t let the cheese separate when warming the sauce. It doesn’t even need to be melted all the way. If it’s boiled or separated, it will have a grainy texture at the end and not creamy. Sent from my iPhone using Weber Kettle Club mobile app